Name: Harissa & Lamb Sausage Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: North African
Ingredients: 600g lamb mince; 2 tbsp shop-bought harissa (or homemade); ¼ tsp ground ginger; ½ tsp ground cinnamon; ½ tsp ground cumin; 2 tbsp chopped coriander; 1 garlic clove, grated; 1 preserved lemon, rind finely chopped (discard the flesh); Salt and freshly ground black pepper, to taste; Plain flour, for dusting; 325g ready rolled puff pastry; 1 large egg, lightly beaten; 2 tsp black sesame seeds (optional)

Ingredients

600g lamb mince

2 tbsp shop-bought harissa, or use homemade

¼ tsp ground ginger

½ tsp ground cinnamon

½ tsp ground cumin

2 tbsp chopped coriander

1 garlic clove, grated

1 preserved lemon, rind finely chopped (discard the flesh)

Plain flour, for dusting

325g ready rolled puff pastry

1 large egg, lightly beaten

2 tsp black sesame seeds (optional)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a large bowl, combine the lamb mince, harissa, ground ginger, cinnamon, cumin, chopped coriander, grated garlic, preserved lemon rind, and season with salt and pepper. Use your hands to mix and pummel the mixture until well combined.

Step 2: Lightly dust your work surface with plain flour. Lay out the puff pastry and cut it down the middle lengthways. Using a rolling pin, roll each piece to about 14 x 42 cm in size.

Step 3: Divide the lamb mixture into four equal portions. Shape each portion into a sausage shape with your hands. Place two sausages end to end along one strip of pastry.

Step 4: Brush a thin line of beaten egg along one long edge of the pastry. Fold the other side over the sausages to encase the meat, pressing the edges firmly to seal. Repeat with the remaining sausage shapes and pastry strip.

Step 5: Cut each pastry roll into four equal pieces, creating sausage rolls. Transfer them to a baking sheet lined with parchment paper, spacing them evenly.

Step 6: Brush the tops of the sausage rolls with the remaining beaten egg and sprinkle with black sesame seeds if desired.

Step 7: Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden and the sausages are cooked through. Serve warm or at room temperature.

Tips & Variations

For extra heat, add a pinch of chili flakes to the lamb mixture.

Use fresh lemon zest instead of preserved lemon rind if unavailable, adding a little extra salt.

Swap coriander for fresh parsley or mint for a different herbal note.

Serve with a cooling yogurt dip seasoned with lemon juice and garlic.

Storage

Store leftover sausage rolls in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 180°C (160°C fan) for 8-10 minutes to crisp the pastry again. These can also be frozen before baking; freeze on a tray then transfer to a bag, and bake from frozen, adding 5-10 minutes to the cooking time.

FAQs

Can I make the harissa from scratch?

Yes, you can make homemade harissa using roasted red peppers, chili, garlic, and spices blended with olive oil. This allows you to adjust the heat and flavor to your liking.

Can I use other types of meat for this recipe?

Absolutely. Ground beef, pork, or chicken can be used instead of lamb. Adjust seasoning to complement the meat choice, and ensure the filling is well combined for best results.